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Dina W

Fettuccine with Spinach and Prosciutto

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* Exported from MasterCook *


Fettuccine with Spinach and Prosciutto


Recipe By :Cooking Light, Sept., '99

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Pasta



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces uncooked fettuccine

1 tablespoon olive oil

1 small garlic clove -- minced

2 ounces thinly sliced prosciutto -- chopped

1 10-oz. pkg fresh spinach

1 large egg

1/2 cup grated fresh Parmesan cheese, divided -- (2 ounces)

1/8 teaspoon black pepper

1 teaspoon garlic salt -- my own addition


1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.


2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 15 seconds. Add prosciutto and spinach; sauté over medium-high heat 3 minutes or until wilted.


3. Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in 1/4 cup cheese and pepper. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.



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Nutritional analysis, per recipe:

344 Calories; 10.8 g. Fat; 5.1 g. Fiber; 73 mg. Cholesterol; 257 mg. Calcium


7 POINTS per serving


M.C. formatted by Dina (mdkbweiss@erols.com) on 9/18/99.

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